Looking for an easy homemade biscuit bread recipe that’s both delicious and versatile? This simple skillet-baked biscuit bread combines self-rising flour, cold butter, and buttermilk to create a tender, golden-brown bread that can be served with butter, jam, honey, or even as a side to your favorite savory dishes. Perfect for breakfast, brunch, or any meal, this easy recipe is made without the need for an oven. With a crispy exterior and soft, fluffy interior, this biscuit bread will be a family favorite.

Ingredients

2 cups self-rising flour
½ stick (¼ cup) cold butter
¾ cup cold buttermilk (use as needed)
2 tsp bacon grease
All-purpose flour, for dusting

Instructions

Prepare the Dough:
In a large mixing bowl, combine the self-rising flour and cold butter. Using a pastry blender or fork, press the butter into the flour until the mixture resembles coarse crumbs. Gradually add the cold buttermilk in small portions, mixing with a spatula after each addition. Stop adding buttermilk when the dough becomes shaggy—avoid overmixing.
Shape the Dough:
Lightly dust a clean work surface with all-purpose flour. Place the dough onto the floured surface and sprinkle it with a little more flour. Shape the dough into a disc with your hands. Flip the dough, dusting with additional flour if necessary, and shape it into a larger disc, slightly smaller than the bottom of a 9-inch cast iron skillet.
Cook the Biscuit Bread:
Heat a 9-inch cast iron skillet over medium-high heat and melt the bacon grease. Carefully transfer the dough disc into the skillet, reducing the heat to low. Cover the skillet with a lid and cook until the bottom of the biscuit bread is golden brown.
Flip and Finish Cooking:
Gently flip the biscuit bread. Add 1 tablespoon of melted butter if the skillet appears dry. Cover again and cook until the other side is golden brown.
Serve and Enjoy:
Once cooked, remove the biscuit bread from the skillet. Slice and serve warm with your choice of jam, butter, honey, or maple syrup.

Table of Contents

Tips

Keep Ingredients Cold: Ensure both the butter and buttermilk are cold to achieve the best texture.
Don’t Overmix: Mix the dough just until it holds together for tender bread.
Skillet Temperature: Keep the heat on low while cooking to avoid burning the bread.

Variations and Substitutions

No Bacon Grease? Substitute with melted butter or a neutral oil.
Cheesy Twist: Add shredded cheddar or Parmesan cheese to the dough for a savory variation.
Herbs and Spices: Mix in fresh herbs like rosemary or thyme for added flavor.

FAQs

Can I use regular flour instead of self-rising flour?
Yes, combine 2 cups of all-purpose flour with 1 tablespoon of baking powder and ½ teaspoon of salt to substitute.

What can I use if I don’t have buttermilk?
You can make a quick buttermilk substitute by mixing ¾ cup of milk with 1 tablespoon of lemon juice or vinegar.

Can I bake this instead of cooking on the stove?
Yes, preheat your oven to 375°F, transfer the dough to a greased skillet, and bake for 25-30 minutes or until golden brown.

Serving Suggestions

Pair with hearty soups or stews for a comforting meal.
Serve alongside scrambled eggs and bacon for a Southern-style breakfast.
Spread with your favorite fruit preserves for a quick snack.

Why You’ll Love This Recipe

Quick and Simple: No oven required—perfect for a stovetop treat.
Versatile: Works for breakfast, snacks, or as a side dish.
Comforting and Delicious: Warm, buttery, and satisfying every time!

Homemade Biscuit Bread Recipe

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

2 cups self-rising flour
½ stick (¼ cup) cold butter
¾ cup cold buttermilk (use as needed)
2 tsp bacon grease
All-purpose flour, for dusting

Directions

Prepare the Dough:
In a large mixing bowl, combine the self-rising flour and cold butter. Using a pastry blender or fork, press the butter into the flour until the mixture resembles coarse crumbs. Gradually add the cold buttermilk in small portions, mixing with a spatula after each addition. Stop adding buttermilk when the dough becomes shaggy—avoid overmixing.
Shape the Dough:
Lightly dust a clean work surface with all-purpose flour. Place the dough onto the floured surface and sprinkle it with a little more flour. Shape the dough into a disc with your hands. Flip the dough, dusting with additional flour if necessary, and shape it into a larger disc, slightly smaller than the bottom of a 9-inch cast iron skillet.
Cook the Biscuit Bread:
Heat a 9-inch cast iron skillet over medium-high heat and melt the bacon grease. Carefully transfer the dough disc into the skillet, reducing the heat to low. Cover the skillet with a lid and cook until the bottom of the biscuit bread is golden brown.
Flip and Finish Cooking:
Gently flip the biscuit bread. Add 1 tablespoon of melted butter if the skillet appears dry. Cover again and cook until the other side is golden brown.
Serve and Enjoy:
Once cooked, remove the biscuit bread from the skillet. Slice and serve warm with your choice of jam, butter, honey, or maple syrup.